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If you've got a ripe avocado on the counter, turn it into a delicious stack of avocado pancakes that work for both sweet and savory breakfasts.
Pancakes with Avocado
Most people think of avocado on toast when it comes to breakfast, but it's a great way to make fluffy pancakes extra soft and moist. The avocado blends right into the batter, adding richness without making the pancakes taste like guacamole. These can go either way. Top them with fruit and syrup for a sweet breakfast or with eggs and bacon for something savory. You’re going to love them!
H2 Ingredients
A ripe avocado is the secret ingredient that makes these pancakes incredibly soft and moist. Eggs, milk (dairy or non-dairy), and melted butter help create a smooth batter. Flour, baking powder, and salt provide structure to the pancakes and make them fluffy. If you’re serving them sweet, you can add some honey, sugar, or mashed banana to the batter (check the recipe for amounts)
How to Make Avocado Pancakes
- Blend the wet ingredients.
Blend the avocado with the wet ingredients until smooth. This ensures the avocado disappears into the batter, giving the pancakes a soft texture. - Make the batter.
Combine the dry ingredients in a large bowl. Pour in the avocado mixture and stir just until no dry flour remains. Let the batter rest for 5 minutes. - Cook the pancakes.
Over a hot, non-stick surface, on medium heat for about 2 minutes per side. Keep them warm while you cook the rest. Serve warm.
Laura’s Success Tips
Ripe enough that you’d make guacamole with it, and it mashes easily. This is when it’s at its prime. Remove any dark spots.
Mashing it, no matter how smooth, will always leave some avocado chunks behind. Blending it with the other liquid ingredients ensures the batter is smooth and your pancakes are soft.
The batter and the pancakes are quite neutral, so they can be served either way. Keep it as is for savory toppings, or you can sweeten the batter by adding ½ banana (about ⅓ cup) or 2 tablespoons of honey or sugar.
Sweet toppings like syrup and fresh fruit, such as sliced bananas or berries, pair great with these or with a fried egg and bacon crumbles, either on top or on the side.
Fluffy Avocado Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ripe avocado, about ½-3/4 cup mashed
- 1 large egg
- 1 ¼ cups milk, any
- 2 tablespoons butter, melted
Instructions
Make the batter:
- Slice the avocado in half, remove the pit, and add the avocado meat (removing any black spots) to a blender. Add the egg, milk, and melted butter. Close the lid and blend for 15 to 20 seconds until smooth.
- In a large bowl, combine the flour, baking powder, and salt. Pour the blended avocado mixture into the bowl, and stir just enough to combine the dry ingredients with the liquid until there's no visible flour left. Let the batter sit for 5 minutes.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased surface.
- Cook the pancakes for about 2 minutes, until the edges are defined and bubbles form. Flip the pancakes over and cook for an additional 2 minutes. Avoid pressing down on the pancake after flipping; this will cause denser and chewier pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm, covered with a kitchen towel or on a sheet pan in a 200F oven while you cook the rest.
Serve & Store:
- Serving recommendations: for savory avocado pancakes, top them with a fried egg and bacon crumbles. For a sweet stack, sliced fruit (like berries or bananas) and a drizzle of syrup.
- Refrigerate leftover cooked pancakes for up to 4 days. To freeze, lay them flat on a parchment-lined baking sheet, then transfer to a zip bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster, or a pan over low heat.
Notes
- Ripe avocados work best for this recipe because they’re easier to mash and are sweeter.
- Sweet vs savory: these pancakes are quite neutral, making them perfect for savory toppings or next to a fried egg and bacon. To make them sweeter or top them with fruit, you can add 2 tablespoons of honey or sugar to the blender or ½ ripe banana (about ⅓ cup).
Sheila says
I had never thought about making pancakes with avocado. Such a great idea!